This gooey chocolate mousse cake is meant to be served chilled. It's gooey, squishy, rich and dense and is perfect for serving with thick clotted cream and berries.
- 200g plain chocolate
- 4 eggs
- 4 tbsp. caster sugar
- 3 tbsp. plain flour
- 1 tbsp. rum
- 4 tbsp. milk
- 100g butter
- Pinch of salt
Line and grease a loaf tin with butter and parchment paper. Place into a large tin filled with water to create a double boiler. Place the tin into a 150C oven whilst you prepare the cake.
In a bowl, whisk the egg yolks with the sugar until very pale, then whisk in the flour and rum. Melt the chocolate and butter together either in a double boiler or in the microwave until smooth and glossy. Leave to cool then whisk into the egg yolk mixture.
Whisk the egg whites with a pinch of salt until stiff and glossy. Fold into the chocolate mixture, then pour into the prepared loaf tin.
Bake for 35 minutes, then remove the tin and dish from the oven. Leave the tin to cool in a water bath and chill in the fridge overnight before serving.